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• To make the sour cream dressing, place the sour cream, vinegar, garlic, some sea salt and black pepper in a bowl and stir to combine. Set aside.

• Place the potatoes in a saucepan of salted cold water over a high heat and bring to the boil. Cook for 15-20 minutes until tender. Drain, allow to cool, and slice. Combine with the trout, mint and dill and spoon over the dressing to serve.

* White balsamic vinegar has the same subtle sweet aftertaste as regular balsamic, but its lighter colour means it doesn’t discolour the accompanying food.

Wine choice 2011 Pinot Gris, Mount Difficulty, Otago, New Zealand £18.99 (£14.99 when buying two), Majestic. Pinot gris (or ripe versions of pinot grigio, the same grape) has a particular affinity with smoke. Mount Difficulty is one of Otago’s finest addresses – this is rich, but not overdone, as can be the case. Its creamy texture pairs with the dressing, while a bright acidity refreshes.